Preheat the oven to 350?. Crumble the dried bread slices, cornbread and saltines and mix together. Set aside. Saute the chopped celery and onion in butter until it is transparent, about 5-10 minutes. Pour this over the cornbread mixture. Add the stock and mix well. Add salt, pepper and poultry seasoning. Add the beaten eggs and mix well. Reserve 2 tbs for the gravy, if needed. Bake for 30 minutes or until done.
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|Serving Size: 1 Serving (114g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 99 (52%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 26.9mg||8 %|
|Sodium 330.3mg||11 %|
|Potassium 158.2mg||4 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 17.6g|
|Protein 4.4g||6 %|
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Calories per serving: 189
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